1 bunch fresh asparagus, ends trimmed and cut into 1 inch lengths, plus a couple whole for garmish
1 medium onion, finely chopped
1 large clove of garlic, crushed
Juice from half a medium lemon
12 oz. of risotto rice
2.5 oz. Parmesan cheese, grated
5 oz. dry white wine 2 tbsp. olive oil
1.5 tbsp. +1.5 tbsp. butter
20 oz. vegetable stock
1 tbsp. fresh mint leaves, finely chopped
DIRECTIONS
Melt 1.5 tbsp of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the onion and garlic and sauté until the onion is translucent and soft but do not let it brown.
Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the white wine and keep stirring until the liquid has been absorbed almost completely.
Add the hot stock a ladleful at a time. Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the center, perfectly al dente, which should take about 20 minutes.
5 minutes before the rice is ready, cook the asparagus pieces in boiling water for 3-4 minutes, or until tender. Drain and reserve.
Stir the asparagus, mint and lemon juice into the risotto. Cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the grated Parmesan cheese and remaining 1.5 tbsp of butter. Taste and adjust the seasoning if necessary.
Using a vegetable peeler, slice your reserved whole asparagus into thin ribbons. Garnish the risotto with this and a little more grated Parmesan and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-02 13:55:522014-06-02 13:55:52Asparagus,Lemon and Mint Risotto
Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F for 70 to 90 minutes. When inserted knife comes out clean the cake is done.
Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
INGREDIENTS
FOR THE BASIL VINAIGRETTE:
2 cloves Garlic
½ teaspoons Dijon Mustard, ( You Can Add Up To 1 Teaspoon For A Little Spiciness)
⅓ cups White Wine Vinegar
3 Tablespoons Water
1 teaspoon Italian Seasoning (dried)
½ teaspoons Sea Salt And Pepper, Or To Taste
⅔ cups Extra Virgin Olive Oil
½ cups Fresh Basil
FOR THE SALAD:
2 pounds Shrimp, Peeled, Deveined And Tails Removed
4 Tablespoons Extra Virgin Olive Oil, Divided
2 teaspoons Sea Salt, Divided Use
1 teaspoon Pepper, Divided
1-½ pound Smallish Tomatoes, Cut In Half or Quarters
Romaine Lettuce Head, Cut In Half Lengthwise (1 head = 2 servings)
DIRECTIONS
For the vinaigrette:
Add all of the vinaigrette ingredients into a blender or a food processor. Blend until smooth and creamy about 1 minute. Set aside.
For the salad:
In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside. In another bowl, toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Set aside. Brush on remaining olive oil all over the romaine hearts. Season with a generous pinch of sea salt. Over a hot grill add shrimp (grill basket or skewer). On a separate section on the grill add the romaine hearts cut side down and the tomatoes (in another grill basket if you have one). Rotate shrimp until pink and remove them from the heat after about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place a grilled romaine heart on a plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-27 13:08:232014-05-27 13:08:23Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
Asparagus,Lemon and Mint Risotto
Asparagus, Lemon and Mint Risotto
INGREDIENTS
DIRECTIONS
Melt 1.5 tbsp of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the onion and garlic and sauté until the onion is translucent and soft but do not let it brown.
Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the white wine and keep stirring until the liquid has been absorbed almost completely.
Add the hot stock a ladleful at a time. Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the center, perfectly al dente, which should take about 20 minutes.
5 minutes before the rice is ready, cook the asparagus pieces in boiling water for 3-4 minutes, or until tender. Drain and reserve.
Stir the asparagus, mint and lemon juice into the risotto. Cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the grated Parmesan cheese and remaining 1.5 tbsp of butter. Taste and adjust the seasoning if necessary.
Using a vegetable peeler, slice your reserved whole asparagus into thin ribbons. Garnish the risotto with this and a little more grated Parmesan and serve immediately.
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Apple Cake
Apple Cake
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F for 70 to 90 minutes. When inserted knife comes out clean the cake is done.
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Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
INGREDIENTS
FOR THE BASIL VINAIGRETTE:
FOR THE SALAD:
DIRECTIONS
For the vinaigrette:
Add all of the vinaigrette ingredients into a blender or a food processor. Blend until smooth and creamy about 1 minute. Set aside.
For the salad:
In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside. In another bowl, toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Set aside. Brush on remaining olive oil all over the romaine hearts. Season with a generous pinch of sea salt. Over a hot grill add shrimp (grill basket or skewer). On a separate section on the grill add the romaine hearts cut side down and the tomatoes (in another grill basket if you have one). Rotate shrimp until pink and remove them from the heat after about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place a grilled romaine heart on a plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
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